Minestrone Soup

 



Ingredients

4 oz. pancetta

2 Tbsp extra virgin olive oil

1 1/2 cups chopped yellow onion 

3/4 cup chopped carrot

3/4 cup thin sliced celery

1 Tbsp minced garlic 

4 cups low-sodium chicken broth

1/2 cup water or more broth

1 (14.5 oz) can petite diced tomatoes

1 small zucchini, diced 

1 rosemary sprig

1 small parmesan rind 

Salt and freshly ground black pepper

2 cups (2 oz) fresh spinach

1 (14.5 oz) can dark red kidney beans 

Red pepper flakes, to taste 




Instructions

Heat pancetta with olive oil in a pot over medium heat. Cook until just 

lightly browned, about 4 minutes.

Add onion, carrot and celery and saute until starting to soften, about 7

 minutes.

Add garlic and saute 1 minute longer.

Pour in broth, water, tomatoes, and add zucchini, rosemary, and 

parmesan rind.




Bring to a simmer over medium-high heat. Then reduce heat to 

medium-low, cover and simmer, stirring once halfway through, about

 10 minutes total or until zucchini is tender.

Remove rosemary and parmesan rind. Season to taste with salt and 

pepper .

Stir in kidney beans and spinach and let heat through, about 30 

seconds. For a brothier soup you can add in a little more broth to thin

 as desired.




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